Restraunt work & do

By allen319 Latest Reply 2012-11-14 08:05:24 -0600
Started 2012-11-13 17:17:25 -0600

I would like to introduce myself. My name is Allen and this is my first post.
I was wondering how many people work in the food industry and how do you manage to keep your bg under control. I work as Saucier and at times have a hard time keeping my numbers under control. I have type 2. The hard part is when cooking something having to taste. Any suggestions would be appreciated.

3 replies

Nick1962 2012-11-13 18:46:39 -0600 Report

Hey allen, welcome to the party! I was a cook for about 20 years, but before I was diagnosed. I still do plenty of cooking and work for a catering company off and on. The way my current diet is set up, it's kind of like I'm "tasting" all day long - I eat small amounts every 2 hours or so. I don't sit down to big meals during the week (because I'm less active - desk job most days), but I do on weekends, and of course my numbers reflect that. Of course Saucier work is pretty physical during service.
Tasting is really not a problem because you're doing it in such small amounts that it has a minimal effect. It actually helps me because by the time I get to a meal time, I'm far less hungry and eat a lot less. If you're doing it in addition to regular meals, you might want to taste a little more, but subtract those amounts from your meals. Big meals = big spikes, so think of it as spreading your meals out across the day. There are dishes that are big problems like Risotto if you're in a restaurant. You literrally have to taste each order, and by the end of the night that can equal up to 2 servings or more, so anything else that day for me would be pure protein or vegetables because I'd be way over my daily carb limit.
That help any?

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